Lasagna with Taleggio cheese and pumpkin

11/18/2024

We are in late autumn, and we continue our series of flavorful and tasty recipes that, like a warm embrace, comfort our hearts (and palates) during these increasingly short and cold days. We offer you a variation of lasagna featuring one of the most typical vegetables of this season, with its unmistakable yellow-orange color: pumpkin. In this recipe from our Cesarina Laura of Paladina, the layers of pasta alternate with layers where the sweet flavor of pumpkin combines with the tangy note and intense aroma of Taleggio, creating an irresistible combination!

Lasagna with Taleggio cheese and pumpkin

The vibrant color of pumpkin and the gooey texture of Taleggio cheese reinvent a great classic of Italian cuisine

DifficultyEasy

Preparation time30m

Cooking time30m

Servings4

Ingredients

1 liter of milk
100 gr of flour
100 gr of butter
Salt and pepper to taste
Nutmeg
1/2 Delica pumpkin
Taleggio cheese
Grated Parmigiano Reggiano
200 gr of Taleggio cheese
One package of lasagna sheets

Method

For the béchamel sauce:

Pour the milk into a saucepan, adding nutmeg and salt, then heat it up.
In another saucepan, melt the butter over low heat, then add the flour all at once.
Whisk vigorously to prevent lumps from forming. Continue to whisk until the mixture turns golden, creating a roux.
Gradually add a little of the hot milk to the roux, then the rest of the milk, stirring continuously.
Keep stirring over low heat until the desired consistency is reached (cooking the béchamel for 5-6 minutes will yield a medium thickness).

For the filling:

Blend the pumpkin and mix it with the béchamel sauce until you achieve a velvety cream.

Assembling the lasagna:

“Grease” the base of a rectangular baking dish with some of this cream.
Alternate layers of pasta, béchamel, Taleggio cheese, and grated Parmigiano Reggiano.
Bake in a convection oven at 180°C for 30 minutes. Your lasagna will be ready when a nice golden crust has formed!